Select Local Merchants

At Ortanique on the Mile, you can explore authentic Caribbean cuisine, such as seafood, chicken and steak.
Those looking to shed a few extra pounds are advised to put their diet on hold, as Ortanique on the Mile serves anything but a low-fat menu.
Ortanique on the Mile also operates a bar, so a round of drinks with dinner is not out of the question.
Ortanique on the Mile is ready to make any occasion a special one with a great space and thoughtful food.
Dine out in the open during Ortanique on the Mile's summer season when patio tables are available for use.
Bring your laptop here and tap into the complimentary wifi.
Canines of all kinds are also welcome at dog-friendly Ortanique on the Mile.
Reservations are available, so give the restaurant a call before you head over for the fastest seating.
Casual dining at its best, Ortanique on the Mile customers are free to enjoy themselves in jeans and a T-shirt.
Take the comfort of your own home and add great grub from Ortanique on the Mile to create the perfect night.
If you're strapped for time, take out food from Ortanique on the Mile.
Parking is not an option at Ortanique on the Mile, a restaurant near parking lots, street parking and valet services.
Fancy snacks do come at a higher price, but wow are they delicious.

Maria T. Cummins was already an established chef when she moved to Miami and began teaching an after-school cooking program for children. Struck by how little her students knew about nutrition, she founded The Real Food Academy?formerly Cooking With Kids Miami?to instill healthy eating habits in her young apprentices. Here, she and her fellow skilled instructors lead classes and activities based around one simple philosophy: "we don't change the dish, we change the ingredients." During group sessions, birthday parties, and camps, Chef Maria and her team teach youngsters how to choose and prepare more nutritious, "real" foods, ensuring they avoid meals that are high in preservatives, chemicals, and plastic grapes. Non-edible offerings, such as spa days and kid-centric Zumba classes, promote healthy lifestyles.

Technicolor liqueurs stream from bottles and shakers as 786-Bartend infuses the brains of students with 80-proof knowledge. Workshops for intro and advanced mixology—developed by founder Isaac Ergas—begin with international history lessons on the origin and evolution of the modern cocktail. Then barkeeps expound on the spirited synergies of high-quality liquors and common drink ingredients and share veteran bar-backing tips, such as how to open drink umbrellas in a windstorm. Prospective bartenders can opt to complete the 40-hour bartending course, which provides in-depth instruction on drink preparation and presentation, job-interview etiquette, and resumé construction. Taught onsite in an actual nightclub, 786-Bartend’s courses let students serve drinks to real customers who, like regular bar patrons, ignore last call and try to open tabs with library cards.

At Little Chef’s kitchen, a talented cadre of kid-friendly instructors inspires and equips young bakers to whip up fresh eats. Parents can sign up their wee ones to experience firsthand the facility's mantra that a new repertoire of basic culinary skills not only fosters healthy eating habits, but bolsters tykes’ confidence, teaches teamwork, and develops motor skills. The classroom beckons young learners with pale yellow walls punctuated by floor-to-ceiling chalkboards and cheerful polka-dot patterns. Instructors happily work with parents to mold classes that suit kids’ eating habits and chewing styles, and even host movie and dinner nights to encourage family bonding.

Jump to: Reviews | Number Munchers A couple, or family of three: Up to six dinners.A family of four to six people: Up to three dinners.An extremely passive-aggressive softball team: Two uncomfortable dinners.The cast of short-lived 1997 anthology crime series Gun: Six episodes.A firefly: More dinners than could be consumed in an entire lifetime, for the life of a firefly is ever so brief.

Chef Apple, who has spent years preparing dishes for various celebrities and diplomats, doles out sage cooking advice in her kitchen classroom, teaching apprentices how to roll seafood during two-hour sushi-making classes on Saturdays and Sundays. After doling out bamboo sushi mats, mounds of rice, compliments on shiny hair, and an assortment of fillings such as avocado, crab, and tuna, Chef Apple guides students through the sushi-making process. Novices slice fish and vegetables, gingerly spread rice across delicate seaweed sheets, and convert the combined ingredients into a convenient tubular form. At the end of the class, students depart with bellies full of food, a full suite of sushi-making equipment, and a bottle of sake to enliven culinary gatherings or tea parties.